Herb Pork Roast

Ingredients

• 1 kg pork loin (bone‑free piece)
• 1 onion
• 3 Garlic cloves
• 1 bunch parsley
• 0.5 bunch Basil
• 2 sprigs oregano
• 3 sprigs thyme
• 1 sprig rosemary
• 6 sage leaves
• 2 tbsp olive oil
• Salt
• ground pepper
• 6 thin slices smoked bacon
• 150 ml dry white wine
• 250 ml vegetable broth

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Wash, shake dry, and finely chop the herbs; mix with onion and garlic and stir in the oil. Preheat the oven to 200 °C.

2. 2.

   Rub the pork with salt and pepper, then coat all sides with the herb mixture. Place the pork in a roasting tin, cover with bacon, and roast in the preheated oven for about 30 minutes. Baste with the wine‑broth mixture, reduce the temperature to 160 °C, and continue cooking for approximately 1 hour until done.

3. 3.

   Peel the potatoes, halve or cut into thick slices, and add them to the roasting tin about 20 minutes before the end of cooking time.

4. 4.

   Let the finished pork rest briefly, remove the bacon, slice the meat, and serve drizzled with the pan juices.